Curried Chicken Salad Recipe Epicurious Recipe For Banana

CURRIED CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

CURRIED CHICKEN SALAD

Steps:

• Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.
• While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.

CHICKEN SALAD

Steps:

• First, make a mayonnaise. Whisk together in a large bowl: 1 egg yolk, 1/4 teaspoon white wine vinegar, A pinch of salt.
• Pour in, in a slow steady stream, whisking all the while: 3/4 cup olive oil.
• Stir into the mayonnaise: 2 cups roasted or poached chicken meat cut into 1/4-inch pieces, 2 tablespoons chives or scallions sliced very thin, 2 celery stalks, diced fine, 1 tablespoon capers, rinsed, drained, and coarsely chopped, Salt, Fresh-ground black pepper.
• Taste and adjust the salt as needed. Serve in a sandwich or on a bed of lettuce that has been dressed with a simple vinaigrette.
• Add a pinch of cayenne for a bit of spice.
• Substitute diced cucumber for the celery.
• Add chopped hard-cooked egg.
• Add pounded garlic to the mayonnaise.
• Add a few chopped pitted green olives.
• Stir in chopped tender herbs such as chervil, parsley, tarragon, or basil.

CURRIED CHICKEN AND RICE SALAD

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and curry powder and sauté 5 minutes. Add chicken and sauté until cooked through, about 4 minutes. Transfer to large bowl and cool. Mix in rice, peas, bell peppers, raisins and cilantro.
• Whisk remaining 3/4 cup oil, vinegar and cumin in small bowl to blend. Add enough dressing to salad to season to taste; toss well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

CHICKEN SALAD WITH GRAPES

Steps:

• Toast the walnuts in a small nonstick skillet over medium heat for 2 minutes, or until golden brown, stirring occasionally. Alternatively, roast the walnuts on a baking sheet in a preheated 300°F oven for 15 minutes, or until they smell toasted. Transfer to a plate and allow to cool.
• Whisk together the mayonnaise, vinegar, and maple syrup in a small bowl until well blended. Season with salt and cayenne pepper as needed.
• Combine the chicken, parsley, grapes, and walnuts in a large bowl. Spoon the dressing over the chicken mixture and toss so that the chicken is well coated.
• Mound the salad onto a serving platter garnished with salad greens, and serve.

CURRIED CHICKEN SALAD

Steps:

• Chop the chicken into 1/2-inch pieces and put them in a bowl. Stir in the mango, raisins, scallions, and celery. Separately, whisk the yogurt, mayonnaise, lime juice, curry powder, ginger, and salt together. Add the yogurt mixture to the chicken and stir gently until thoroughly combined. Serve atop the lettuce leaves, garnished with the almonds and cilantro.
• variations
• If you don't have a mango or aren't a mango lover, this salad is wonderful with diced Fuji apples.
• Making pita pocket sandwiches is a fantastic way to get much-needed nutrients into your body and fill your belly while you're running errands, waiting for a doctor's appointment, or otherwise on the go. Place a pita on a flat work surface and cut a 2-inch section off the top using a knife. With the pita lying flat, put in 1/4 cup of salad greens, then carefully spread 1/2 cup of the chicken salad on top of the greens, making certain to spread it around the entire cavity of the pita.
• rebecca's notes
• Save time by using store-bought organic roast chicken or, better yet, the leftovers from Orange Ginger Roasted Chicken (page 117).
• storage
• Store in an airtight container in the refrigerator for 3 days.
• nutrition information
• (per serving)
• Calories: 300
• Total Fat: 11.3g (3.1g saturated, 3.8g monounsaturated)
• Carbohydrates: 15g
• Protein: 34g
• Fiber: 2g
• Sodium: 375mg

SOUTH AFRICAN CURRIED BANANA SALAD

Steps:

• add olive oil to frying pan and heat on medium heat.
• add onions and sweat for 8 minutes.
• add tomatoes and heat until saucy.
• combine vinegar, cornstarch, sugar and curry powder and bring to a boil, stirring constantly.
• add jam and combine with tomato mixture.
• allow to cool and reserve until ready to complete salad.
• add mixture to bananas and serve over a bed of fresh spinach.